Tis the season, well not quite but with the nights drawing in it time for Halloween, Bonfire Night, Thanksgiving, Christmas, and most importantly a themed cake. Whilst trying not to bake whilst I finish writing up, the new job has seen a bake a week which has worryingly developed some kind of office dependence on cake, my own fault really having a wide variety of taste testers is just too tempting for a baker.
I usually take a cake in on a Wednesday and as this Wednesday was Halloween I decided to theme the cake, making a chocolate and ginger graveyard.
For the ginger cake:
200g self-raising flour
200g of caster sugar
1 tsp ground ginger
1 tsp baking powder
55g of soft butter
2 tbsp of golden syrup
240ml of hot water
For the decoration:
20 bourbon biscuits bashed into crumbs
1 packet of chocolate orange sticks
1 packet of haribo Halloween sweets
4 ginger finger biscuits
White chocolate writing icing
1 batch of chocolate buttercream
Preheat the oven to 180C/350FGas 4. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper.
Blitz all of the ingredients in a food processor.
Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin.
Once the cake has cooled cover in the chocolate buttercream. The break each chocolate orange stick in half and place around the edge of the cake to create a fence.
Take the bashed up bourbon and scatter over the top of the cake, discarding any large lumps. Break the ginger fingers in half and push into the cake so they stand upright. Using writing icing in a tube carefully write onto the gravestones. Then place the ghost haribo sweets around the gravestones.